I’ve got something I am pretty excited to share with you this weekend.
How about some pancakes? How about some pancakes that don’t weigh you down and make you feel all blah? How about some pancakes that are actually hearty and keep you full for longer than an hour? How about some pancakes that taste like Girl Scout Cookies?
Well, come on over here and let fix you some!
Now don’t be all weirded out by the whole gluten free thing. This is absolutely no different than making regular pancakes, except that we are going to make our own fancy pants healthy “flour” first. You could by all means buy your own oat and coconut flours at the store, but I assure you this is a much cheaper way to go. Trust me, this takes about 60 seconds and then you are off mixing up a pancake batter.
Measure out 1 1/2 cups of old fashioned oats, and 1/2 cup of dried coconut (NOT the shredded, unsweetened stuff that you find in your baking aisle. Regular shredded coconut has too much moisture still in it to be ground into a flour. What you want is DRIED or DESSICATED coconut. It is a bag of really small dried flakes of coconut. You are probably going to have to walk over to the health foods area of your grocery store, but it is worth it. So go find it!). Now all you do to make the flour is dump the oats and coconut into a food processor and pulse until it is the consistency of cornmeal.
See? Nothing to it.
Then we simply proceed like normal pancakes. We mix all of the dry ingredients together in one bowl. Then the wet in another. Then mix them all together. Now at this point, you are probably going to notice that the batter is pretty runny and you might feel inclined to mumble a bad word or two to me about how this pancake batter looks more like a crepe batter and you knew this gluten free thing wasn’t going to work out. Well to that I would say, “Hold your horses! And please go pour yourself another cup of coffee, because you are kind of cranky this morning!”
You definitely need to let this batter sit for at least 5 minutes before you start to fry them up. You need to give the oats a chance to do their oat thing where they start soaking up the liquid in the bowl and get all thick and gluey. So seriously just give it a minute. Set your pan to preheat, warm up your coffee, and straighten up the kitchen, then come back and get started on the pancakes.
Turn your pan to medium low heat and then cook them for 3 minutes. Right before you are about to turn them, sprinkle on a few chocolate chips. Flip them over and cook for another 2 minutes. At this point, I like to place them in a pan that I have sitting in a 200 degree oven to stay warm until all of the pancakes are made.
Look at this. I kind of blew The Dude’s mind when I busted out a stack of cookies, and a plate of pancakes.
Hahaha. Poor kid. I tried to be fast so she could get in there.
These pancakes are moist, and slightly chewy from the coconut. They are slightly rich from the coconut oil and dark chocolate chips. I don’t know how else to convince you to make these. They taste like Samoas!!!
Totally irresistible. I am kind of in love.
Gluten Free Samoa Pancakes
1 1/2 cups old fashioned oats
1/2 cup dried or dessicated coconut
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup milk
1 teaspoon vanilla
1 1/2 tablespoons maple syrup
2 tablespoons coconut oil, melted
1/3 cup dark chocolate chips
Preheat oven to 200.
In a food processor or blender, pulse oats and coconut until a coarse powder (similar to cornmeal) has formed.
Pour flour mixture into a bowl with baking powder, baking soda, and salt. Stir to combine and set aside.
In a separate bowl combine milks, vanilla, maple syrup, and coconut oil.
Whisk in eggs.
Add the dry ingredients to the wet and let sit for at least 5 minutes to thicken.
Spoon the batter onto a pan at medium/low heat. Cook for 3 mintues. Sprinkle on some chocolate chips, and flip over. Cook for 2 minutes more.
Keep pancakes warm in a 200 degree oven until ready to eat.